Olive Cornbread - alive magazine
A true Southerner wouldn’t dare cook cornbread in anything but cast iron. This moist olive-spiked cornbread pairs perfectly with the blackened catfish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Cast iron skillet
- Cake tester
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Spatula
- Spoon
Ingredients
- 1/4 cup (60 mL) plus 1 Tbsp (15 mL) extra-virgin olive oil, divided
- 3/4 cup (180 mL) Parmesan cheese, grated
- 1/2 cup (125 mL) pitted kalamata olives, coarsely chopped
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